Skip to main content

Pasta Alioli with lobster

(originally made 4/2011)

A few weeks ago DH and I picked up some giant lobsters, had them steamed and broke them down.    So far, I've made him lobster pie, lobster mac n cheese and still there is more lobster to be eaten.   Yesterday he asked if I could make a pasta based dish with a creamy sauce with lobster and I googled to see what I could find.   
I found this recipe on The Skinny Gourmet, and it fit the bill perfectly.     Since DH didn't care if it was calorie friendly or not, I eyeballed the measurements.  He is not a fan of heat, so I stuck with just fresh cracked black pepper and skipped the red pepper flakes.   I used fat free half and half because it's what I have on hand.   I doubled the amount of parmesan cheese and added it directly to the sauce.    Once the pasta was ready I added it and the lobster to the sauce and tossed it to coat.      I had to snap pics quick because he wanted to eat and it really doesn't do the dish justice.   Tim gave it two thumbs up and it's gone into the favorites file.  

Be sure to check out the blog, lots of great stuff there!

* Exported from MasterCook *

                        Pasta alioli with lobster

Serving Size  : 2   

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  butter
  1         Tablespoon  olive oil
  4             cloves  garlic
  1                     dried red chili or red pepper flakes to taste (omitted)
  4          teaspoons  half and half (used fat free)
  1         Tablespoon  Parmesan cheese  (used a generous 2T)
  4                 oz  spaghetti
  6                 oz  lobster -- shrimp or crab meat (used lobster)
                        Salt and freshly ground black pepper to taste

Put two pots of salted water on to boil (one for the lobsters, one for the pasta). When water boils, add pasta to one and lobsters to the other.

Add butter and olive oil to a saute pan and heat over medium heat. While heating, finely chop the garlic.

When butter has melted, add the chopped garlic and the whole dried red chili or the red pepper flakes. The heat of the oil will activate the oils in the pepper to bring out the flavor, and the pepper will infuse the oil. Cook over medium heat until garlic is golden and fragrant. Do not allow the garlic to burn: if cooking too quickly, lower heat.

When garlic is golden, reduce heat to low. Add the half and half. Tilt the pan to mix the half and half in with the oil and butter.

When pasta is al dente, remove from heat and strain. Do not rinse. If using a whole dried chili, remove the chili before combining with pasta. Return the pasta to the pot it was boiled in. Pour the alioli sauce over the pasta. Toss to coat.

When lobsters are bright red and begin to float to the top of the pot, remove the pot from the heat. If you are not quite ready to serve yet, allow the lobsters to remain in the warm water until you are ready to plate them to keep the meat warm. Just before serving, remove the whole lobsters from the water. On a stable cutting block, use a large knife to cut off the tail. Then use the knife to crack a slit along the long side of the softer exoskeleton on the underside of the tail (if the tail is curved, the underside is the inside part of the "C" of the curve). You can serve the lobster in the tail alongside the pasta or remove the lobster meat and serve it on top a bed of the pasta.

Grate a few turns of fresh Parmesan cheese or some other pungent cheese. That way, instead of the cheese disappearing into the sauce, you get a few mouthfuls where the cheese is really present mixed in with a few mouthfuls that focus more on the sauce itself.

You can optionally serve some warm butter and garlic in small dishes for dipping the lobster. This is a bit decadent and totally makes my day. If you opt for this, provide approximately 1 tablespoon of melted butter per person. I like to sit a cup with the butter on top of the lobsters after I have removed them from the fire to slowly melt the butter with no fuss. But then again, when I made this in Ghana I didn't have a microwave, so feel free to use your own favorite butter-melting method.



Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P